Review of last recipe (photo above) - Nothing I would ever make again.  And adding fruit didn't help either.

TODAY'S RECIPE - CHICKEN THIGHS ROYALE

Serves 4

1 1/2 lbs chicken thighs, skinned, boned and pounded thin
1/2 tsp salt
1/4 tsp pepper
1/2 cup each sour cream and dry bread crumbs
1/4 cup oil
lemon wedges and chopped parsley or paprika (for garnish)

Sprinkle chicken with salt and pepper.  Dip in sour cream then in crumbs to coat. 

In a large heavy skillet over medium heat, cook chicken in hot oil, turning once after 6 minutes or until golden, and juices run clear when pierced.

Remove to serving platter.  Serve with lemon wedges dipped in parsley or paprika.

Review of last recipe (photo above) - It was easy and delicious, even though Italian chefs would never add cheese to seafood. This is my first blog recipe post bunion surgery on 10/19, and I was pleased that I actually drove to the store myself to buy the ingredients, got them home by myself (I'm on crutches), and made the meal.

TODAY'S RECIPE - BUDINO DI RICOTTA (Cream Cheese Custard)
For an added treat, top with fresh or frozen strawberries or blueberries.

Serves 4

1/2 lb ricotta cheese
1/4 cup grated milk chocolate
1/4 cup finely chopped walnuts
2 tbsp heavy cream (or more if needed)

Cream the ricotta.  Add chocolate and nuts and blend thoroughly.  Add cream as needed for desired consistency.  Serve in sherbet glasses.

Note:  This can also be used as a filling for many cakes and cookies.